A different kind of Taco Night January 28, 2011Posted by Peeps in Cooking, Eating Down the Fridge, Home, random stuff.
I love Taco Night in our house. Now, I’ve never been to Mexico, so I seriously doubt that I’ve ever had real authentic Mexican food. I’ve never even been to one of Rick Bayless’s restaurants. But I am more than happy with the Americanized versions that are easily available.
A couple weeks ago, we were catching up on some of the television getting backed up on the DVR. One thing we try to catch promptly is Cook’s Country. Slightly simpler cooking from Cook’s Illustrated. What’s not to love? And they had a recipe for Easy Chicken Tacos. It looked awesome. And since we had chicken up for the following week anyway, we said let’s give it a try.
You start with three tablespoons of butter, 4 cloves of minced garlic and two teaspoons of minced chipotle in adobo. You will also need 1/2 a cup of orange juice, 1 tablespoon of Worcestershire sauce, 3/4 of a cup of chopped fresh cilantro, one teaspoon of yellow mustard, four boneless, skinless chicken breasts and twelve 6-inch flour tortillas.
Melt the butter in a large skillet and then add the garlic and chipotles , stirring until fragrant. Roughly thirty to forty seconds.
Then add the orange juice, Worcestershire, and half a cup of the cilantro. Bring it to a boil. Add the chicken, reduce the heat to simmer, and simmer covered for about 15 to twenty minutes, turning once, until chicken reads 160 degrees on a thermometer.
Once the chicken is done, remove from liquid to a plate or bowl and cover with foil.
Turn the heat up under the cooking liquid and let reduce until you have about a quarter cup left. While that’s reducing, use two forks to shred the chicken.
When your sauce has finished reducing, turn off the heat and add the mustard, stirring well to combine. Add the shredded chicken and the remaining cilantro back into the pan and toss well.
Serve the chicken on flour tortillas and top however you’d like. Cheese, onions, tomato, sour cream, avocado, whatever.
These were fantastic! Please don’t get me wrong. I will always still love beef tacos. But these were definitely worth making. They were quick and full of flavor. And we generally have almost everything we need on hand for this dish, too. Except the cilantro.
I have to admit, I was a bit worried about using so much of it, considering that neither my wife nor I are big fans. But it works. Hey, there might even be room in the herb garden come Spring.
Oh, and before I forget to mention it, my wife and I were not the only ones ready to try this dish.
He wasn’t exactly begging, more like he was ready in case anyone dropped anything. Tacos are messy, you know. Jarly counts on that.